The Food Network star puts a fresh spin on a Thanksgiving staple. ‘The mix of flavors makes it a must-have,’ says Sánchez
Chorizo & Cornbread Stuffing
Makes 6 to 8 servings
1 lb. fresh Mexican chorizo sausage
1 medium white onion, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
3 cloves garlic, finely chopped
3 cups crumbled corn bread
¼ cup chopped fresh cilantro, plus more for garnish (optional)
½ cup low-sodium chicken broth
Grated cotija or Parmesan cheese, for garnish (optional)
1. Preheat oven to 350°. Heat a large skillet over medium heat and cook chorizo, breaking it up with a spoon until it begins to brown, about 5 minutes.
2. Add onion, carrot, celery and garlic. Cook, stirring occasionally, until vegetables brown, about 10 minutes. Add corn bread and cilantro; gradually pour in broth. Stir gently.
3. Butter casserole dish. Spread stuffing in an even layer. Bake until heated through and lightly browned, about 20 minutes. Garnish with the cilantro and cheese.
Adapted from a recipe in Sánchez’s book Simple Food, Big Flavor.